15-Minute Creamy Garlic Butter (Print Version)

Comforting ditalini pasta in a smooth garlic butter cream sauce with Parmesan.

# What You'll Need:

→ Pasta

01 - 10.5 oz ditalini pasta
02 - 8 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, finely minced
06 - ½ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt, or to taste
10 - 1 tablespoon chopped fresh parsley (optional)
11 - Zest of ½ lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook until al dente, about 8 minutes. Reserve ¼ cup pasta water, then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Reduce heat to low. Stir in heavy cream and reserved pasta water, simmering gently.
04 - Add cooked ditalini to the skillet. Toss thoroughly to coat with the sauce.
05 - Sprinkle Parmesan, black pepper, and salt over the pasta. Stir until sauce is smooth and evenly coats the pasta. Add more pasta water if the sauce is too thick.
06 - Remove from heat. Stir in parsley and lemon zest if using. Adjust seasoning to taste. Serve immediately garnished with extra Parmesan and parsley.

# Expert Tips:

01 -
  • This comes together in less time than it takes to order delivery, making it perfect for those nights when you need real food fast
  • The sauce clings to each tiny pasta piece, ensuring every bite is creamy and rich without feeling heavy
02 -
  • Saving pasta water is the secret step most people skip, but that starchy liquid is what binds the sauce to the pasta properly
  • Garlic can go from fragrant to burnt in seconds, so keep the heat at medium and stir constantly once it hits the butter
03 -
  • Use a microplane or fine grater for the Parmesan, as finer shreds melt more smoothly into the sauce
  • Have all ingredients measured and ready before you start, since the cooking process moves quickly once the garlic hits the pan
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